Precision Fermentation (Sponsored)

The world can thank beer for a greater understanding of acids, how they behave, and how best to measure them—and this knowledge continues to be of great asset to brewers today.

From Kölsch to cold IPA, American brewers, scientists, and aficionados are viewing the old ale-lager dichotomy as increasingly misleading—and what matters, in the end, is what we taste in the glass.

Tracking what’s happening inside your fermentors in real time is the best way to know when you have an issue with your yeast, what’s causing it, and how to fix it—ideally, without losing beer. These data curves help demonstrate how.

Drought and variability in local water conditions are leading to headaches for brewers, but there are ways to stay on top of your water’s composition.

Here’s a useful primer on pitching and pitch rates—plus, info on where to dive deeper for more technical details you can apply in your own brewery.

The dry-hopping techniques often used for today’s IPAs can lead to spikes in diacetyl, attenuation, and other issues. Here are ways to avoid it—from different hopping methods to detailed quality control analysis.

Brewers are unleashing the potential of these super-yeasts, taking advantage of rapid fermentation to turn around tanks more quickly. Because it happens fast, repeatability requires vigilant data collection.

These simple techniques will help you get more generations from your yeast through healthy fermentations that are good for your beer and your bottom line.